Easy Strawberry Shortcake

This Easy Strawberry Shortcake is the perfect spring or summer dessert. It has a light and flaky biscuit, fresh juicy strawberries and lemony homemade whipped cream.

Why You'll Love This Recipe

You are going to love how simple and delicious this strawberry shortcake is! It comes together in less than an hour, however you can make the biscuit ahead of time and assemble just before serving.

The best part about the shortcake is that it's made with heavy cream instead of butter, making it super quick and easy. Just stir the heavy cream into the flour mixture, then bake!

Ingredients You'll Need

Strawberries: Spring and summer are always the best time to make strawberry shortcake, since strawberries are freshest. You need one and a half pounds of strawberries, sliced.

Sugar: You'll need a little granulated sugar for the strawberry mixture, biscuit shortcake, and whipped cream.

Flour: Two cups for the biscuit shortcake.

Baking Powder and Baking Soda: These help the biscuit rise properly.

Salt: Like most baked goods, you need salt to even out the flavors.

Heavy Cream: Three cups total to be split between the biscuit shortcake and whipped cream. The heavy cream gives a really nice flavor to the biscuit and makes it light and flaky.

Vanilla Extract: To add a little vanilla flavor to the whipped cream.

Lemon Zest: Just 1 teaspoon added to the whipped cream brightens it up. If you want it to taste a little more lemony (which I typically do), you can add a little more.

Step-By-Step Instructions

1. Prepare the strawberries. In a medium bowl, mix the sliced strawberries with 3 tablespoons of sugar. Refrigerate until ready to assemble the strawberry shortcakes.
2. Make the shortcake biscuit. Preheat the oven to 400°. Sift together flour, sugar, baking powder, baking soda, and salt. Using a spoon or silicone spatula, mix in heavy cream until just combined.
3. Bake the biscuit. Place mixture in an ungreased 8X8 inch pan. Bake until golden, about 18-20 minutes. Cool 10 minutes before removing from the pan and placing on a wire rack to cool.
4. Make homemade whipped cream. Refrigerate a large bowl for about 15 minutes to make it nice and cold. This helps the cream whip up. Add heavy cream, sugar, vanilla extract, and lemon zest. Using a mixer, beat starting on low speed and moving up to high speed for about 2 minutes or until soft peaks form.
5. Assemble the strawberry shortcake. Cut the shortcake biscuit into 6 pieces, then slice each piece in half, horizontally. Spoon some of the strawberries over the shortcake bottoms, then top with a large dollop of whipped cream. Put the top biscuit on top of the whipped cream, then add a small dollop of whipped cream on top of that. Finish with a few more strawberry slices or a whole strawberry, if you prefer.

Variations

Strawberry shortcake is my favorite dessert and I love it just how it is! However, if you want to customize it, here are some recommendations.

• Add another fruit. You can add in some blueberries, blackberries, and/or raspberries for some additional flavors.
• Use store-bought. Instead of making the biscuit, you can use store-bought biscuits or sponge cake. You can also use store-bought whipped cream. Homemade is definitely best, but this will save you some time!
• Make it into a cake. Instead of cutting the biscuit into 6 pieces and serving individually, you can make it into a cake by topping the biscuit with the strawberries, then finishing with the whipped cream. To make it round, simply bake the biscuit in a round 8" or 9" cake pan.

Frequently Asked Questions (FAQ's)

More Dessert Recipes

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• Mini Margarita Cupcakes
• Wild Blueberry Swirl Mini Cheesecakes
• Zucchini Muffins

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